Monday, December 14, 2009

Broccoli Rabe Pasta

So I'm finally getting around to posting the recipe for the second side dish we had for Thanksgiving dinner. I've tried it a second time, and we still ended up throwing some out even after I cut the recipe down.

I first had something like this at a catered lunch in the office and went hunting for the recipe and found a good base to start with over at Rachel Ray. Anyhow, my home version wasn't as good as what we had for lunch. I liked it, but I don't know that I'll make this again—it's just way too much food and it didn't seem to reheat well.

Broccoli Rabe Pasta

Cooking time: 30 minutesPrep time: 10 minutes

Ingredients

½ lb. pasta (I used campanelle)

1 lb. broccoli rabe

⅓ cup olive oil

6–8 cloves of garlic, minced

1½ tsps. red pepper flakes

½ cup grated Parmesan

½ cup crumbled feta

½ cup shopped red bell pepper

fresh ground pepper to taste

Directions

Cook pasta according to package directions.

Trim the end and coarsely chop the broccoli rabe and add it to a deep skillet. Add 2–3 cups of water, cover, and bring to a boil. Simmer for about 7 minutes, or until no longer bitter. Drain and set aside.

Return the skillet to the stove over medium heat. Add oil, garlic and pepper flakes and saute for 3 minutes.

Return broccoli rabe to the skillet and turn to coat with the oil.

Toss pasta and broccoli rabe in a bowl with cheese and ground pepper. Serve while warm.